Honey Chilli Chicken Thighs with Lime Pak Choi
A quick and easy Asian inspired dish, perfect for a midweek supper.
Serves
4
Featuring
Featuring Angus & Oink Honey Chilli Rub
Ingredients
1kg chicken thighs (bone in, skin on)
3 limes
4 heads of pak choi
1 tbsp Angus & Oink Honey Chilli Seasoning, plus extra for glaze
30g roasted peanuts (optional)
1 tbsp runny honey
Fresh chilli, sliced
Coriander, half a bunch, chopped
Sesame seeds, to sprinkle on top
All ingredients are available to purchase in our Farm Shop
Method
- Preheat oven to 185°c
- Prepare the chicken thighs by patting dry, coat in 1 tbsp of rub and set aside.
- Halve limes, wash and roughly chop your pak choi.
- On a baking tray, add the chicken and limes and place in oven for 10 mins.
- Meanwhile in a separate bowl add honey, lime juice from 1 lime and extra rub and mix well.
- After 10 mins add the pak choi to the roasting tin and return to oven for further 10 mins, glazing the chicken with the honey chilli lime glaze.
- Turn up the oven to 220°c and continue to cook for a few minutes to crisp up the chicken skin. Chicken is safe to eat once it reaches temps above 75°c, using a meat thermometer ensures the best results.
- Remove from oven and plate up. Glazing the chicken once more, and garnishing with a little extra rub, sesame seeds, chopped coriander, roasted peanuts and fresh chopped chilli.
- Before each bite, squeeze some of roasted lime over the sticky, thighs – absolutely delicious!
[Recipe courtesy of Angus and Oink]
